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Pita Queen

3 - 7204 Fairmount Drive SE Calgary AB T2H 1Z1 · Food - General

Official record from Alberta →

Inspection summary

Pita Queen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 24, 2024. The most recent inspection, on October 2, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Pests, Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 3 separate inspections, most recently on January 7, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 28, 2026. For example: Are chemicals stored and handled in a safe manner?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on October 30, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on January 7, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on September 28, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No infrared OR thin tip probe thermometer on site for confirming the temperature of the shaved donair / shawarma meat after the second cook step.An infrared or thin tip probe thermometer is required to ensure the temperature has reached at least 74 degrees Celsius.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine-based sanitized solution in spray bottle was much too strong.Use 1/2 tsp of regular bleach in 1L of water to prepare a 100ppm chlorine-based sanitizing solution.
  3. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • *Repeat Violation*No pest control records were available onsite.- Operator was informed to perform monthly pest control checks and maintain record onsite. AHS monthly pest control checklist to be emailed to operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Ongoing Violation*The interior of the chest freezer door nearest to the cooking area is extremely damaged. - Please replace or repair this deep freezer door. All surfaces must be smooth, non-porous, and easily cleanable.**January 7, 2026: Chest freezer interior covered with cardboard pieces. Please remove and ensure all surfaces are smooth, durable, and easily cleanable.
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer available at the facility was not functional and needed new batteries. - Please replace batteries or obtain a new thermometer.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The front door was left open without a screen in place. Operator closed the door during inspection. - As discussed, please keep front door closed at all times.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. Mouse droppings were noted in areas including but not limited to underneath prep cooler, behind chest freezer and besides the counter near handwashing station. - Operator is to ensure to remove droppings using appropriate methods and thoroughly clean and sanitize all the areas.2. No pest control records were available onsite.- Operator was informed to perform monthly pest control checks and maintain record onsite. AHS monthly pest control checklist to be emailed to operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of the chest freezer door nearest to the cooking area is extremely damaged. - Please replace or repair this deep freezer door. All surfaces must be smooth, non-porous, and easily cleanable.
  5. Monitoring Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control records on site

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